About this recipe:This dish uses the traditional pairing of peas with bacon and makes a really hearty, simple soup for a winter afternoon or an autumn dinner. For its looks, it's sometimes also called "London Particular" after the dense fogs that were once a regular occurrence in London.
250g split dried green peas
60g streaky bacon, chopped
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1.2 litres chicken stock
Salt and black pepper
2 slices white bread, crusts removed
1 clove garlic, crushed
Chopped parsley to serve
Directions Prep:40min › Cook:50min › Extra time:1hr30min › Ready in:3hr
Put the split peas in a bowl, add boiling water to cover and leave to soak for 30 minutes. Drain.
Dry-fry the bacon in a heavy-based saucepan for 2-3 minutes, until lightly coloured. Add the onion, carrot and celery and cook, stirring, for 2-3 minutes, without browning.
Add the stock and peas, bring to the boil, then cover and simmer for 30-40 minutes until tender. Purée in a blender until smooth. Return to the pan and add salt and pepper to taste.
Cut the bread into 1cm (½ in) dice and toss with the garlic to coat evenly. Spread on a baking sheet and toast under a hot grill, turning until golden brown. Serve the soup hot, sprinkled with the sippets and parsley.